Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. D

    Monster pork chops

    Thank you all for the kind words! Probably my favourite smoke so far. Sadly in my area we have no true butcher shops. There might be a couple way down in the bigger city but even those just cut up primals they get shipped in. I asked one grocery cutter if they have rib eyes with the cap on...
  2. D

    Monster pork chops

    So pork chops were on special last week at the local grocery. Went to have a look and all the ones in the display cases were sad looking. So thin you could read through them. Probably make them like that so the average sad griller will overdo them and not give themselves food poisoning. Haha So...
  3. D

    Pepperoni Snack stix on MES questions

    Yes I have done 2 attempts now at low temps and both turned out very poor. So I will soon be searching for the pellet tray! A tough venture here in Canada as true bbq stores are hard to come by. Lots of grill equipment which we call BBQ but not much for smokers other than your typical electric...
  4. D

    Nova Scotia style pepperoni smoke

    Oh don’t get me started on jerky. Haha. Tried that with the MES as is. Turned it up just enough for smoke and WOW does jerky ever get overdone with no effort. Lol. Let’s just say it was well preserved jerky. Haha.
  5. D

    Nova Scotia style pepperoni smoke

    Very true!! I do plan to get the AMAZN pellet tray sometime. Bbq supplies are hard to come by up here, true bbq I mean. Lots of grill supplies. I think there may be 1 local store close by that has anything proper in it. At least Amazon has those trays now though! And yes the MES sure does like...
  6. D

    Nova Scotia style pepperoni smoke

    Gwanger, Thanks for that info. Next time I will mix the meat, seasoning and cure....AND stuff them the night before so the casings can dry back out some like you mention. If I do that I might get away with doing the first 1/2hr - 1hr in the MES at a higher temp so it smokes and then drop it...
  7. D

    Nova Scotia style pepperoni smoke

    I write all my recipes in a journal lately so I can keep track of the things I try, change, do, don’t do. I just took the cases off of them and they are actually MUCH better. Which very much leads me to suspect my smoke went crazy in them!! Oh and I’m 100% certain I FORGOT the salt in the...
  8. D

    Nova Scotia style pepperoni smoke

    Well guys, thanks for all the interest. Sadly, something didn’t go right. They looked great coming out. But something in the taste is WAY off. I’m not sure if I maybe mis measured something, or more likely it was my awkward attempts at getting some smoke rolling. I think when I turned it up...
  9. D

    Nova Scotia style pepperoni smoke

    While I await the last couple degrees of temp on mine, here are 2 pictures taken from the local deli facebook pages of what our local “pepperoni” looks like. As you can see, very different from typical pizza version. It is rolled into a hardwood fired kiln for lack of better words. Big wood fire...
  10. D

    Nova Scotia style pepperoni smoke

    3 hours in getting some nice colour I’m not getting any smoke though as the MES won’t produce it at these low temps I might just bump the temp up hot to get some smoke for a little bit while the meat IT is still low
  11. D

    Nova Scotia style pepperoni smoke

    I have made these before using my oven and they turn out great but it’s tricky to avoid the fatout. And just doesn’t get the texture I’m lookin for, the cases don’t dry enough or stick to the meat. Was easy enough to just peel the casing off when eating though. Hoping the lower temp smoker does...
  12. D

    Nova Scotia style pepperoni smoke

    Main mix is a honey garlic profile and then took 1.5lb aside to make jalapeño cheddar In collagen cases and into the smoker. Can you tell I’ve only had this smoker a couple weeks? Haha. Still shiny!!
  13. D

    Nova Scotia style pepperoni smoke

    Thought I’d make a thread of my first attempt smoking some pepperoni for you guys to all watch. Who knows, could turn out good and educational, or it could be a good comedy show for you guys. Haha So first off, here in eastern Canada we obviously have your typical pizza style pepperoni, usually...
  14. D

    Pepperoni Snack stix on MES questions

    I edited my title to include “snack sticks”. In case there’s a terminology confusion from my region to the rest. Since like I said I’m making smoked sticks of what we label as pepperoni here, not fermented at all. They are cured, I used Prague 1. The most common taste profiles locally are mild...
  15. D

    Pepperoni Snack stix on MES questions

    It could be a fermented one in some places. Not sure. Up here in Canada, especially eastern, pepperoni is a smoked one. Think slim jim/snack stick but 1” to 1.5” diameter. Of course we also have the typical pizza pepperoni as well. We like to use the same term for lots of completely different...
  16. D

    Pepperoni Snack stix on MES questions

    Hey guys, After some successful first few smokes on my MES 30, and some successful oven baked pepperoni cooks, I’m finally feeling like combining the 2!! I have my meat all seasoned with cure sitting in fridge for the night, will be stuffing into collagen cases in the morning. Can’t remember...
  17. D

    Father's Day Plans?

    Had plans to go to my parents place for a big lunch. My wife requested just last night to change it to our place so our 6mo daughter can nap in her own crib. She’s not been napping great while out and about. So I went from a plan of takin some smoked apps, to full blown cooking for everyone...
  18. D

    Stuffed Pork Tenderloin 2 ways

    Haha now we’re getting somewhere! I read that IT of 225 and thought “well there’s also people who think a well done steak is good, so whatever you like”. Haha. I might have to try this except I have a Masterbuilt so I won’t be able to turn it up that high for the finish on the bacon. Maybe...
  19. D

    Stuffed Pork Tenderloin 2 ways

    Is the low IT of 125 just because the Center that your measuring is actually the filling and not the meat? That seems such a low temperature for pork. I’m eager to smoke some tenderloins now!! They look great!!
  20. D

    First try on ribs

    Hey thanks for the move! Ya I did the butter, brown sugar, honey method in the foil. It COULD indeed be the quality of the pork. This was just basic grocery store meat section ribs, as actual butchers are non existent around here.
Top Bottom
Back
Clicky